Madrid
City
|
1991
Foundation
|
35000
Number of students
|
10250€ - 23350€
Semester Tuition Fees
|
900 - 1000 Euro / month€
Ø monthly cost of living
|
Yes
Scholarships available
|
February 03, September 02
Application Deadline
|
40/1
Student - staff ratio
|
50
Nations represented
|
360 - 650 Euro / month
Accomodation
|
540 Euro / month
Cost of living
|
Food
|
Free, the University offers shuttles
Transportation
|
Le Cordon Bleu is a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programmes. Le Cordon Bleu Madrid is in Pozuelo de Alarcón, only 20- 25 minutes away from the city centre. The school is situated on the campus of the Francisco de Vitoria University (UFV), easily reachable by public transportation.
Internationally AccreditedHighly regarded and internationally accredited, the university certification is world class, hence chances of internship recognition and employment after successful graduation are high. |
Modern InfrastructureModern style and design campus with 21st century infrastructure and facilities. Students can immerse into a healthy learning environment offered by the institute. |
International Study EnvironmentA largely diversified, friendly and united racial environment (students from over 50 countries), hence new students can easily assimilate and feel at home |
Competent StaffThe institution has a diverse group of lecturers with substantial experience, having worked with respected international organizations worldwide. |
Madrid has a vast array of culinary options, from traditional national dishes to the most sophisticated and avant-garde creations. Its great gastronomic richness makes it a perfect destination to discover one of the greatest gastronomic powers in the world. Spain is a world reference in the new gastronomy and its capital, Madrid, is the ideal place to grow professionally in the world of haute cuisine. Its gastronomy and taste for good food invite you to live a wide variety of culinary experiences.
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